This African’s Ghanaian Stew

Before talking about This African’s  Ghanaian Stew or Abomu, here is a little back story.  So obviously based on my blog name we all know I’m African, Ghanaian to be exact.  I spent the first 8 or 9 years of my life in Ghana.  The most I remember from Ghana is living with my sister, two male cousins, my uncle and his wife, and also my younger uncle.  My parents at the time were overseas, I spent earlier years of my life with my Maternal Grandmother (May She Rest In Peace).  I remember playing outside, and the always warm weather. I remember the time I spent playing with empty cans, lighting a fire, yeah you heard that right.  I use to play with empty cans, and made meals from the trash, but it was not for eating, don’t get me wrong.  I used to pretend that I was a chef.  I lived in the city of Accra (Medina to be exact).  In Ghana there are many types of foods, from fried doughnut(Bofrot) yum, Fried plantains and, FuFu(not a fan) but it is one of the most eaten foods in Ghana, Stew, among many types of Soups, Cakes and Bakes,  Yams, and this one specific fruit that I remember called Alasa or White Star Apple, it would start of sour OMG, then sweet, and then turned into chewing gum, …Amazing right? It is only found in Tropical Africa.

https://www.researchgate.net/figure/Showing-pictures-of-Chrysophyllum-albidum-fruit-tree-and-seed_fig1_279226607

Growing up I spent a couple of times a week eating the stew, there are many versions of stew.  There are ones made with spinach, tomato-based, peanut butter, corned beef, etc.,  My favorite version of stew is tomato based.  Growing up while in the US my father taught me how to make stew his way, which is how I make it now.  I’ve gradually tweaked it a bit, my tweaks may make it slightly different from others.   I prefer using turkey or chicken, of course, you can do beef, but I’m not really big on red meat.   Ghanaian stew is different from American stew,  in that American stew usually has potatoes, vegetables, meat, and either water or stock as its liquid, so it is more like a meal in itself.  It does not require a side dish.  Ghanaian stew does not consist of potatoes, more so it is a sauce which is usually tomato based, it usually has small diced vegetables and some sort of meat or poultry.  The meat is often fried and placed in the sauce while it is slowly cooking and tenderizing.  It is often eaten with Rice, African Yams, Potatoes, and Spaghetti(my favorite way :)).  Stew is my favorite because you have options on how you eat it, often times you make so much of it, usually good for about 5 days.  My Hubby loves stew, and so do my friends, one of my friends had me make it, and a friend of hers took it to her in Virginia, lol.  Stew can be used as the base for Jollof Rice.   It is usually very spicy, but lately, my stomach is not too happy with super spicy, though the Hubby likes it spicy.  In fact, I used to put so much pepper in it, (Ghanaian powdered Chili Peppers) or Habanero Peppers, that one of my friends would say that her lips would go numb, but she continued to eat.  I’m not here to judge other people’s way of making stew, but I do know that people around me love my stew.    If you would like to try Stew go ahead and make it.  Hope ou enjoy and share your thoughts.

Spaghetti and Stew

Whole 30 Zoodles and Stew

Thanks,

This African

Print Recipe

This Africans Ghanaian Stew

Spicy ghanaian chicken stew used to eat rice, potatoes, yams, and many more.

Course

Main Dish

Cuisine

African, Ghanaian/African

Cook Time

2 hrs

Passive Time

1.5 hrs

Servings

Ingredients

cooking poultry

• 3.5 lbs fresh turkey wings cut in smaller pieces
• 2 tbsp sea salt
• 2 tsp onion powder
• 2 tsp garlic powder
• 1 tsp old bay seasoning
• Water for boiling poultry

sauce

• 1 28 oz can diced tomatoes
• 2 28 oz cans crushed tomatoes or sauce
• 1 cup extra virgin olive oil
• 1 tbsp African chili pepper or powdered habanero pepper
• 2 tsp fresh or powdered ginger use a zester if using ginger root
• 3 tbsp sugar Omit sugar and add 1/4 cup of cocnut aminos to make it whole 30 friendly
• 2.5 tbsp franks red hot sauce
• 1/2 tbsp ground curry powder
• 1 tsp ground nutmeg
• 1 tbsp minced garlic
• 1 tsp italian seasoning
• 1 tsp sea salt
• 1 tsp old bay seasoning
• 10 oz bag mixed vegetables used Broccoli and chopped carrots for whole 30
• 1 Whole Spanish onion Diced

Course Main Dish Cuisine African, Ghanaian/African Cook Time 2 hrs Passive Time 1.5 hrs Servings Ingredients cooking poultry 3.5 lbs fresh turkey wings cut in smaller pieces 2 tbsp sea salt 2 tsp onion powder 2 tsp garlic powder 1 tsp old bay seasoning Water for boiling poultry sauce 1 28 oz can diced tomatoes 2 28 oz cans crushed tomatoes or sauce 1 cup extra virgin olive oil 1 tbsp African chili pepper or powdered habanero pepper 2 tsp fresh or powdered ginger use a zester if using ginger root 3 tbsp sugar Omit sugar and add 1/4 cup of cocnut aminos to make it whole 30 friendly 2.5 tbsp franks red hot sauce 1/2 tbsp ground curry powder 1 tsp ground nutmeg 1 tbsp minced garlic 1 tsp italian seasoning 1 tsp sea salt 1 tsp old bay seasoning 10 oz bag mixed vegetables used Broccoli and chopped carrots for whole 30 1 Whole Spanish onion Diced

Instructions

1. Wash your turkey really well with cold water. Place in a medium size sauce pan and cover with water. Place pan on stove at high heat. Add all of the poultry seasonings. Cover and cook for 25-30 min. Stir after 15 min.
2. To Make Sauce, Place a large deep saute pan on the stove and turn to medium heat, place oil in pan to heat, add diced onions, be careful as it will splatter. Cook for about 2-3 min, making sure not to burn. Add pepper, curry, and old bay, cook for 1-2 min.
3. Next add all the tomatoes, cook for 5 min. Add remaining seasonings, except for sugar, ginger, and hot sauce. Stir and cover turn heat to medium to low heat, cook sauce for 15 min.

   
4. Next Add sugar, ginger, and hot sauce, stir well and cook for an additional 45 min.

   
5. While sauce is cooking prepare your meat by preheating oven to 450 degrees. Line a large cookie sheet with parchment paper, pour out all poultry juices, and place all pieces of the turkey on cookie sheet. Bake for 30 min, just to brown and crisp skin a bit. You may need less time as ovens vary.

   
6. Once sauce has cooked for 45 min, add the mixed vegetables, and turkey, stir well, make sure not to burn sauce, turn heat down to low, let simmer, and cook an additional 30 min. Once sauce is done, turn off heat. You can enjoy with cooked spaghetti, rice, boiled potatoes or Zoodles(whole 30). You can substitute any meat, or chicken, for the turkey. Bon Appetite
7. Sorry, I have misplaced some of the pics for the steps, will reshoot.

   

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